Today I celebrated my late dad's 63rd birthday by making some amazing pancakes with my 2 1/2 year old son. Breakfast was my dads all time favorite meal to prepare, and often times would take a couple of hours because of how involved he would get us in the process 😂. Some mornings we wouldn't eat until nearly lunch time, but it was always worth the wait ❤
My son has been requesting "eggs sausee (sausage) pancake" for a month or so, and though he doesn't get that every day, I try to make fresh and unique pancakes once a week for us. I was posting pics of my dad on Instagram and came across a post of one of my favorite recipe bloggers, Arman aka The Big Man's World. It was a gorgeous stack of vegan banana pancakes that would make anyone start salivating!
After looking up the recipe, I decided to up the protein content and make chocolate and peanut butter sauces instead of syrup, since it was Chocolate Pancakes I was craving! And so the recipe, adapted from The Big Man's World, was born!
1 large ripe banana
1/2 heaping cup of raw Oats
1/2 cup Orgain Creamy Chocolate Fudge plant based protein powder
1/4 cup plus +1 tbsp unsweetened almond milk
1 tbsp baking powder
1 tbsp Apple Cider Vinegar
1 teaspoon Vanilla Extract
Combine all ingredients in the blender, then process until a smooth, thick batter forms. Transfer the mixture to a bowl and let sit for 5 minutes, meanwhile preheating your griddle.
*For the sauces, I used 2 tbsp each of peanut butter powder (Honeyville Grain brand from Costco) and Orgain Creamy Chocolate Fudge Protein in their own ramekins, then added 2 tbsp of water initially followed by a splash at a time until I got the thin but not too thin consistency I was looking for.
With the sauces done and skillet preheated, it's time to get cooking! Dollop about 1/4 cup of batter onto your griddle (spray with olive oil if yours is cast iron like mine, may not be necessary with a nonstick) and allow to cook a minute or two before flipping.
The batter is pretty thick so bubbles probably won't show through as with traditional batters, so be sure to flip them before they overcook!
Make a nice tower of fluffy chocolatey power, then drizzle with the two sauces! For an extra treat, top with some chopped nuts or, like me, more chocolate! I used Enjoy Life dairy free Mini-Chocolate chips ❤
These came out so so good, it was like having dessert for breakfast without the guilt! It made enough for my son and I to enjoy, about 6 small cakes. I hope you'll enjoy this recipe, and I'll post Arman's original for you to check out as well 👌 He's my idol as far as healthy sweets and raw cookies and brownies!
Kelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables.